Brown the chicken legs in olive oil in a large Dutch oven so both sides are browned, about 5 minutes per side. Add turnips, onion, mushroom, 4 cups broth or water, sunflower seeds, and 1 tablespoon or two of vinegar. Season to taste with rosemary, parsley, salt and pepper. Cook, covered, 20 minutes until turnips are tender. Serves 2-3.